White Chocolate Tarts

Method

1. 1

   Start by making the sweet shortcrust pastry. Sift the flour, icing sugar and salt into a large bowl or food processor. Add the butter cubes and lightly rub in with your fingertips or pulse until the mixture resembles breadcrumbs. Add the beaten egg and cold water or milk and use a round-bladed knife or pulse to combine the ingredients until the pastry comes together, adding a tiny bit more liquid if needed. Gather it up with your hands and knead very briefly into a ball on a lightly floured surface. Try not to handle it too much at this stage, or the fat will get warm and the pastry will become tricky to use and may turn out though and chewy. Wrap in clingfilm and chill for 30 minutes before using.

2. 2

   On a lightly floured work surface, roll out your pastry to about 2mm thick and cut out six 15cm circles. Carefully line the tins with them, trimming any excess, and put in the fridge for 30 minutes – this helps prevent shrinkage in the oven.

3. 3

   Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up. Line each case with non-stick baking paper and fill with baking beans (see page 211). Place on the hot baking sheet in the oven and bake for 15 minutes, then remove the beans and paper and return to the oven for 8–10 minutes or until the pastry feels dry to the touch. Leave to cool completely.

4. 4

   Melt the chocolate in a heatproof bowl set over a pan of hot but not boiling water. Once melted, remove from the heat and stir in the soured cream. In a separate bowl, whip the double cream until it just forms soft peaks, then mix it gently into the white chocolate mixture. Spoon into the pastry cases and allow to set for at least 2 hours in the fridge. Decorate with rose petals to serve.

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